How To Make Balsamic Glazed Salmon
This pan-seared salmon recipe is sure to please without much effort. Flaky golden-brown fish is topped with tangy balsamic glaze for layers of more flavors.
For Balsamic Rosemary Glaze:
- ½cupbalsamic vinegar
- ¼cupwhite wine,or low sodium chicken broth
- 1tbspdijon mustard
- 1sprigrosemary,about 7-inches
- 6ozsalmon fillets,(4 fillets) skinless or skin on
- salt and black pepper,freshly ground
- 2tspolive oil
- rosemary,or parsley, finely minced for garnish, optional
Balsamic Rosemary Glaze:
Allow salmon to rest for 10 to 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.
Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat for 10 to 15 minutes until the sauce has thickened and reduced to about ⅓ cup, stirring occasionally.
Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add salmon fillets and cook without moving for 3 to 4 minutes until salmon has nicely browned on bottom. Carefully flip salmon to opposite side and continue to cook for 2 to 3 minutes longer until salmon has cooked through.
Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired.
- Calories: 186.27kcal
- Fat: 8.17g
- Saturated Fat: 1.66g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.35g
- Polyunsaturated Fat: 1.94g
- Carbohydrates: 15.40g
- Fiber: 0.45g
- Sugar: 13.57g
- Protein: 9.15g
- Cholesterol: 23.39mg
- Sodium: 251.30mg
- Calcium: 23.72mg
- Potassium: 227.59mg
- Iron: 0.66mg
- Vitamin A: 2.11µg
- Vitamin C: 2.23mg
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